The University of the West Indies, Faculty of Medical Sciences, Department of Preclinical Sciences, Eric Williams Medical Sciences Complex, Mt Hope, Trinidad and Tobago.
Int J Food Sci Nutr. 2011 Feb;62(1):34-46. doi: 10.3109/09637486.2010.504660. Epub 2010 Sep 10.
To calculate the nutritional composition of commonly consumed composite dishes in Trinidad in order to analyze dietary intakes obtained using a quantitative food frequency questionnaire developed specifically for the Trinidadian population.
Multiple weighed versions of each dish were collected from 53 participants throughout Trinidad. Nutritional composition was calculated using NutriBase Clinical Nutrition Manager.
A total of 359 recipes were collected for 89 composite dishes: 19 vegetable, 15 starches, 21 meat/meat alternatives, eight seafood, 10 sweets, five beverages, 11 snacks/miscellaneous items. For each dish, the average nutritional composition (energy and 32 macronutrients/micronutrients) was calculated per 100 g.
The calculated nutritional composition data of 89 commonly consumed dishes in Trinidad can now be used to assess dietary intakes and determine dietary risk factors for chronic disease.
计算特立尼达常见的组合菜肴的营养成分，以便分析专门为特立尼达人群开发的定量食物频率问卷所获得的饮食摄入量。
从特立尼达的 53 名参与者中收集了每种菜肴的多个称重版本。使用 NutriBase 临床营养经理计算营养成分。
共收集了 359 个食谱，用于 89 个组合菜肴：19 个蔬菜、15 个淀粉、21 个肉/肉类替代品、8 个海鲜、10 个甜点、5 个饮料、11 个零食/杂项。对于每道菜，按 100 克计算平均营养成分（能量和 32 种宏量营养素/微量营养素）。
现在可以使用计算出的特立尼达 89 种常见菜肴的营养成分数据来评估饮食摄入量和确定慢性病的饮食风险因素。
